A Bellini, often mistaken as a mimosa variant, is traditionally made with fresh white peach puree and Prosecco. The correct proportions matter; for a 12-ounce glass, use 2 ounces of peach puree and 4 ounces of Prosecco. The drink originated in Venice’s Harry's Bar in 1948, created by Gieuseppe Cipriani. Its unique, original combination is often lost at bars, leading to a dilution of authenticity in many brunch offerings.
Traditionally, a proper Bellini should be made with fresh white peach puree and Prosecco. That's it.
The perfect ratio for making a Bellini depends on the glass. For 12-ounce [glasses], I would do 2 ounces peach and 4 ounces Prosecco.
The peach Bellini originated in Venice, Italy at the small but storied Harry's Bar in 1948, created by Guisseppi Cipriani.
The traditional combination of fresh white peach puree and Prosecco has been lost to interpretation at the majority of bars and brunch spots.
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